Friday, September 2, 2011

The Best Chocolate Chip Cookies


* 8 ounces unsalted butter
* 12 ounces bread flour
* 1 tsp kosher salt
* 1 tsp baking soda
* 2 ounces granulated sugar
* 8 ounces light brown sugar
* 1 large egg
* 1 large egg yolk
* 1 tbsp whole milk
* 1 1/2 tsp vanilla extract
* 1/2 - 3/4 cups chocolate chips


1. Melt the butter on the stove over low heat. Set aside to cool slightly, about 10 minutes.
2. Measure the flour, then whisk it with the salt and baking soda.
3. Pour the butter, the sugar and brown sugar into the stand mixing bowl and beat with the paddle attachment on medium speed for 2 minutes.
4. In a measuring cup, whisk together the whole egg, the egg yolk, milk and vanilla. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined.
5. Gradually incorporate the dry ingredients, scraping down the sides of the bowl as you go. Once the flour is completely incorporated, and add the chocolate chips. Chill the dough for 1 hour.
6. Preheat the oven to 375 degrees.
7. Scoop rounded tablespoons onto parchment-lined cookie sheets. Bake from 9-15 minutes (depending on how large you made your cookie mounds). Keep an eye on them. Once the edges begin to slightly color, remove them from the oven. Cool on racks.

I don't use that many chips in these cookies, and even sometimes leave the chips out completely (Ryan loves them this way). These cookies freeze very well - we freeze them for the kids' school lunches. As you've seen in other posts, a kitchen scale is a great addition to your kitchen - especially for baking!

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